Roasted tomatillo curry….the perfect recipe if you want a easy vegan recipe packing flavor and nutrients. This recipe is a hybrid of two of my past recipes, Roasted Tomatillo Chickpea Curry and Black-eyed Pea Curry. Since I had carrot and greens on hand those got thrown in the pot as well. You can’t get too many greens right? This recipe actually comes together pretty quickly if you are using canned or precooked peas. The tomatillo sauce only takes 7-10 minutes in the broiler, toss it all in the blender or food processor, and heat it all for another 10 minutes. Voilà!
- I ONLY use So Delicious Culinary Coconut Milk in any recipe I post calling for coconut milk. I find it offers the best consistency, thicker than canned coconut milk but not as thick as coconut cream.
- I use whole cumin instead of ground because I like that the whole cumin offers bursts a flavor when you bite into a seed rather than using the more subtle integrated flavor when using ground cumin. However, I don’t think it’s necessary to go out and buy whole cumin just for a recipe, if you have ground cumin on hand please go ahead and swap it into the recipe.
- This recipe pairs well with brown rice or quinoa. I’m obsessed with frozen organic brown rice from Kroger because 5 minutes in the microwave and it’s done. Too easy and saves me so much time. I used to grab the precooked brown but found it often contains added oil and stabilizers which I try to avoid. Fresh is best but frozen is the next best thing!
Tomatillos originated in Mexico and are often referred to as the Mexican husk tomato. They’re a excellent source of dietary fiber, niacin, potassium, and manganese. They contain 20 percent of the daily recommended value in vitamin C, 13 percent of the vitamin K, and a healthy amount of iron, magnesium, phosphorus, and copper.
- 16 oz frozen bag black eyed peas (or one 15½ oz can), cooked according to package directions
- 1 carrot, diced (optional)
- 6 medium tomatillo, husk removed
- 1 poblano pepper
- 1 Tbsp Extra Virgin Olive Oil (omit if oil free)
- ½ cup cilantro, stems and leaves
- 1 tsp oregano
- 1 tsp sea salt
- 1 Tbsp curry powder
- 1 tsp whole cumin (optional)
- ¼ cup culinary coconut milk
- 2 cups mustard, collard or turnip greens, roughly chopped (optional)
- 2 limes, cut into wedges (for serving)
- salt and pepper to taste
- Start by preparing black eyed peas according to package instructions. I added chopped carrot at the beginning of cooking for a little extra flavor, but it's perfectly fine to leave out.
- While peas are cooking, broil tomatillos and poblano pepper on high for 7-10 minutes or until lightly charred. Add charred tomatillos, poblano, cilantro, olive oil, oregano and salt to high speed blender or food processor. Process until smooth, set aside.
- If using greens, rinse, chop and set aside.
- When peas are done, rinse and set aside.
- Add curry powder and cumin to dry pan over medium heat. Lightly toast until fragrant, approximately 30 seconds. Next, add peas, greens, and tomatillo sauce. Let simmer for about 5 minutes. Add coconut milk and let heat for another 5 minutes.
- Garnish with lime wedges and cilantro.